Spaghetti With Crushed Black Pepper and Pecorino Cheese

"In 'Lidia's Italy' by Lidia Bastianich"
 
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Ready In:
35mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Bring a big pot of salted water to a boil.
  • Grind the peppercorns very coarsely; preferably crushing them in a mortar with a pestle or in a spice grinder.
  • Warm up a big bowl for mixing and serving the pasta--use some of the pasta water to heat the bowl, if you like.
  • Cook the spaghetti until al dente.
  • Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
  • Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly.
  • As you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments; add more pepper or cheese to taste.
  • Serve right away, while the spaghetti is very hot.

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